The Best Creamy Vegan Roasted Tomato Basil Soup
This Creamy Vegan Roasted Tomato Basil Soup combines oven-roasted veggies, fresh herbs, coconut milk, and broth into a rich and creamy blend.
Servings: 4
Equipment
- Baking Sheet or Baking Dish
- Immersion Blender or Blender
- Dutch Oven optional, for warming through
Ingredients
- 8 Roma tomatoes quartered
- 2 cups cherry tomatoes
- 4 large garlic cloves
- 1 yellow onion roughly chopped
- 2 medium carrots roughly chopped
- 1/4 cup extra-virgin olive oil
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 small bundle of fresh basil leaves plus small leaves for serving
- 1/2 cup full-fat coconut milk
Instructions
- Preheat your oven to 400 degrees. On a large baking tray or large baking sheet, add your tomatoes, garlic, onion, and carrots. Drizzle over extra-virgin olive oil, red pepper flakes, salt and pepper. Give everything one big toss.
- Transfer to the oven to roast for 30 to 40 minutes, until your tomatoes are nice and juicy, with a slight char, and your carrots are tender.
- Transfer this mixture to a blender and add in your broth, balsamic, and basil, or use an immersion blender, transferring any juices from the baking tray.
- Add in your coconut milk, and do one final blend. You can also transfer this to a pot or Dutch oven on the stovetop to continue to warm through and add in your cream this way. Season with salt and pepper to taste.
- Ladle into bowls, topping with a drizzle of olive oil, a crank of black pepper, and a little drizzle of cream.
Nutrition
Calories: 254kcal | Carbohydrates: 19g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 982mg | Potassium: 673mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6999IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg